What's hot for 2011

What’s

in 2011

CHEF SURVEY:CHEF SURVEY:

www.restaurant.org/foodtrends

1

1 Locally sourced meats and seafood

2 Locally grown produce

3 Sustainability

4 Nutritionallybalancedchildren’sdishes

5 Hyper-local (e.g. restaurant gardens, do your ownbutchering)

6 Children’snutrition

7 Sustainable seafood

8 Gluten-free/food allergy conscious

9 Simplicity/back to basics

10 Farm/estate-branded ingredients

11 Micro-distilled/artisanliquor

12 Locally-produced wine and beer

13 Half-portions/smallerportionforasmallerprice

14 Organic produce

15 Nutrition/health

16 Culinarycocktails(e.g.savory,fresh ingredients)

17 Newly fabricated cuts of meat (e.g. Denver steak,porkflatiron,PetiteTender)

18 Fruit/vegetablechildren’ssideitems

19 Ethnic-inspiredbreakfastitems(e.g.Asian-flavoredsyrups,chorizoscrambledeggs,coconutmilkpancakes)

20 Artisancheeses

Top 20 trends

Top Trends by category

Appetizers 1 Ethnic/streetfood-

inspiredappetizers (e.g.tempura,taqui-tos,kabobs,hummus)

2 Amusebouche/bite-sizehorsd’oeuvre

3 Warmappetizer salads

4 Appetizercombos/platters

5 Dumplings/dim sum

Sides/Starches1 Black/forbidden rice

2 Quinoa

3 Red rice

4 Vegetable pickles

5 Asiannoodles(e.g.soba, udon, rice noodles)

Desserts1 Artisan/house-made

ice cream

2 Bite-size/minidesserts

3 Dessertflights/ combos

4 Deconstructed classic desserts

5 Savory desserts

Main Dishes/ Center of the Plate1 Locally sourced meats

and seafood

2 Sustainable seafood

3 Half-portions/smallerportionforasmallerprice

4 Newly fabricated cuts of meat (e.g. Denver steak,porkflatiron,PetiteTender)

5 Non-traditionalfish (e.g.branzino,Arcticchar,barramundi)

Breakfast/Brunch 1 Ethnic-inspired

breakfast items (e.g. Asian-flavoredsyrups,chorizoscrambledeggs, coconut milk pancakes)

2 Traditionalethnicbreakfast items (e.g. huevosrancheros,shakshuka,ashta,Japanese)

3 Freshfruitbreakfastitems

4 Prixfixebrunches

5 Seafood breakfast items (e.g. smoked salmon, oysters, crab cake)

Kids’ Meals 1 Nutritionallybalanced

children’sdishes

2 Fruit/vegetable children’ssideitems

3 “Kid cuisine”/gourmet children’sdishes

4 “Mini meals” (e.g. smaller versions of adultmenuitems)

5 Children’sentréesalads

Produce 1 Locally grown produce

2 Organic produce

3 Superfruits (e.g. acai, goji berry, man-gosteen,purslane)

4 Heirloom beans

5 Exoticfruit(e.g.durian, passion fruit, dragon fruit, paw paw, guava)

Ethnic Cuisines and Flavors 1 Regionalethnic

cuisine

2 Ethnicfusioncuisine

3 SoutheastAsian cuisine(e.g.Thai,Vietnamese, Burmese, Malaysian)

4 Peruviancuisine

5 LatinAmerican/NuevoLatinocuisine

TheNationalRestaurantAssociationeachyearsurveysprofessionalchefs,allmembersoftheAmericanCuli-naryFederation,onwhichfoods,beverages,cuisinesandculinarythemeswillbehottrendsonrestaurantmenus.TheWhat’sHotin2011surveywasconductedinthefallof2010amongmorethan1,500chefs.Seep.13formoreinformationaboutthemethodology.

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SYSCO CONNECTICUT 100 INWOOD ROAD ROCKY HILL, CT WWW.SYSCOCT.COM

What’s

in 2011



2

What’s HOT All 226 Items Ranked by “Hot” Responses

1 Locallysourcedmeatsandseafood 86% 5% 9%

2 Locallygrownproduce 86% 3% 11%

3 Sustainability 82% 6% 12%

4 Nutritionallybalancedchildren’s dishes 79% 6% 15%

5 Hyper-local (e.g. restaurant gardens, doyourownbutchering) 79% 13% 9%

6 Children’snutrition 79% 5% 16%

7 Sustainableseafood 79% 8% 13%

8 Gluten-free/foodallergyconscious 78% 12% 10%

9 Simplicity/backtobasics 77% 6% 17%

10 Farm/estate-brandedingredients 76% 14% 10%

11 Micro-distilled/artisanliquor 74% 17% 8%

12 Locally-producedwineandbeer 73% 12% 15%

13 Half-portions/smallerportionfora smallerprice 72% 15% 13%

14 Organicproduce 72% 15% 13%

15 Nutrition/health 72% 6% 22%

16 Culinary cocktails (e.g. savory, freshingredients) 71% 21% 8%

17 Newly fabricated cuts of meat (e.g.Denversteak,porkflatiron, PetiteTender) 69% 21% 10%

18 Fruit/vegetablechildren’ssideitems 69% 11% 20%

Hot Yesterday’s Perennial tREND News Favorite

Top Trends by category continued

Other Food Items/ Ingredients 1 Artisancheeses

2 Ethniccheeses(e.g.quesofresco,paneer,lebneh,halloumi)

3 Artisan/specialtybacon

4 Ancientgrains (e.g. kamut, spelt, amaranth)

5 Black garlic

Preparation Methods1 Sous vide

2 Braising

3 Liquidnitrogen chilling/freezing

4 Pickling

5 Smoking

Culinary Themes 1 Sustainability

2 Hyper-local (e.g. restaurant gardens, do your own butchering)

3 Children’snutrition

4 Gluten-free/food allergy conscious

5 Simplicity/back to basics

Nonalcoholic Beverages1 Specialty iced tea

(e.g.Thai-style, Southern/sweet,flavored)

2 Organiccoffee

3 Aguafresca

4 House-made lemonade

5 Flavored/enhancedwater

Alcohol and Cocktails1 Micro-distilled/

artisanliquor

2 Locally-produced wine and beer

3 Culinary cocktails (e.g.savory,fresh

ingredients)

4 Food-beer pairings/beer dinners

5 Barchefs/mixologists

What’s

in 2011



3

19 Ethnic-inspiredbreakfastitems (e.g.Asian-flavoredsyrups,chorizo scrambled eggs, coconut milk pancakes) 68% 19% 13%

20 Artisancheeses 68% 9% 23%

21 Non-traditionalfish(e.g.branzino, Arcticchar,barramundi) 68% 22% 10%

22 “Kid cuisine”/gourmet children’sdishes 68% 23% 9%

23 Ethniccheeses(e.g.quesofresco, paneer,lebneh,halloumi) 67% 14% 19%

24 “Mini meals” (e.g. smaller versions ofadultmenuitems) 66% 15% 19%



25 Artisan/specialtybacon 65% 20% 15%

26 Ethnic/streetfood-inspired appetizers(e.g.tempura,taquitos, kabobs,hummus) 64% 18% 18%

27 Black/forbiddenrice 64% 26% 10%

28 Superfruits (e.g. acai, goji berry, mangosteen,purslane) 63% 29% 8%

29 Quinoa 63% 25% 12%

30 Ancientgrains(e.g.kamut,spelt, amaranth) 62% 28% 10%

31 Regionalethniccuisine 62% 12% 26%

32 Artisan/house-madeicecream 62% 14% 24%

33 Blackgarlic 62% 31% 8%

34 Food-beerpairings/beerdinners 61% 20% 19%

35 Bite-size/minidesserts 61% 21% 18%

36 Barchefs/mixologists 61% 26% 13%

37 Grass-fedbeef 60% 28% 12%

38 Heirloombeans 60% 23% 17%

39 Exoticfruit(e.g.durian,passionfruit, dragonfruit,pawpaw,guava) 60% 26% 14%

40 Dessertflights/combos 60% 27% 14%

41 Tapas/meze/dimsum (e.g.smallplates) 59% 24% 17%

42 Craftbeer/microbrews 59% 18% 23%

43 Redrice 58% 28% 14%

44 Regionalsignaturecocktails 58% 21% 21%

45 Deconstructedclassicdesserts 58% 33% 9%

46 Free-rangepoultry/pork 58% 24% 18%

47 Gluten-freebeer 58% 34% 8%

48 Inexpensive/underusedcutsof meat(e.g.brisket,porkshoulder, skirtsteak) 58% 16% 26%

49 Organicwine 58% 31% 11%

50 Ethnicfusioncuisine 57% 31% 12%

51 Flatbreads (e.g. naan, pappadum, lavash,pita,tortilla) 57% 20% 23%

52 Ethniccondiments(e.g.raita/raitha, chimichurri,Sriracha,chutney,soy sauce) 57% 18% 26%

53 Specialtyicedtea(e.g.Thai-style, Southern/sweet,flavored) 57% 23% 21%

54 Organiccoffee 57% 29% 15%

55 Children’sentréesalads 56% 31% 13%

WHAT’S HOTcontinued

What’s

in 2011



4

56 Amusebouche/bite-size horsd’oeuvre 56% 21% 24%

57 Specialty/gourmetsandwiches 56% 18% 26%

58 Streetfood-inspiredentrées (e.g.tacos,satay,kabobs) 56% 18% 27%

59 Savorydesserts 56% 32% 13%

60 Sousvide 55% 32% 12%

61 Herb-infusedcocktails 55% 33% 12%

62 Specialty beer (e.g. seasonal, fruit, spiced) 55% 25% 21%

63 Meatless/vegetarianentrées 54% 23% 23%

64 Specialty potatoes (e.g. purple, fingerling,BabyDutchYellow) 53% 22% 24%

65 Food-liquor/cocktailpairings 53% 22% 25%

66 Braising 53% 10% 38%

67 Food-alcoholpairings 53% 15% 33%

68 Asian-flavoredcocktails (e.g.lemongrass,lychee,Thaibasil) 53% 35% 13%

69 SoutheastAsiancuisine(e.g.Thai, Vietnamese,Burmese,Malaysian) 52% 22% 26%

70 Non-traditionalliquors(e.g.soju/ sochu,cachaça) 52% 37% 11%

71 Veganentrées 52% 31% 17%

72 Organicbeer 52% 35% 13%

73 Umami 52% 34% 14%

74 Ethnic-inspiredchildren’sdishes 52% 36% 12%

75 Signaturecocktails 52% 21% 27%

76 Flowersyrup/essence 52% 37% 11%

77 Wineorbeerflights/samplers 51% 25% 24%

78 Beersommeliers/Cicerones 51% 34% 15%

79 Salt(e.g.flavored,smoked,regional) 51% 28% 21%

80 Organiccocktails 51% 39% 10%

81 Freshherbs 51% 5% 44%

82 Infused/flavoredliquor 51% 33% 16%

83 Lower-sodiumitems 51% 26% 23%

84 Organicliquor 51% 39% 11%

85 Lower-calorie 51% 26% 23%

86 Heirloomtomatoes 50% 18% 32%

87 Peruviancuisine 50% 38% 13%

88 Traditionalethnicbreakfastitems (e.g.huevosrancheros,shakshuka, ashta,Japanese) 50% 24% 26%

89 Micro-vegetables/micro-greens 50% 35% 15%

90 Agave 50% 37% 14%

91 Vegetablepickles 50% 31% 19%

92 Vegetableceviche 50% 39% 11%

93 LatinAmerican/NuevoLatinocuisine 50% 25% 25%

94 Hybrid fruit/vegetables (e.g.plumcot,grapple,broccoflower) 49% 42% 9%

95 Liquidnitrogenchilling/freezing 49% 46% 6%

96 Drinkabledesserts 49% 40% 12%

97 Asiannoodles(e.g.soba,udon, ricenoodles) 49% 24% 27%

98 Gourmethotdogs/sausage (e.g.Kobebeef,duck,game) 48% 39% 13%

99 Freshfruitdesserts 48% 13% 39%

100 Specialty beer (e.g.seasonal,fruit,spiced) 48% 28% 24%

101 Pomegranates 48% 34% 18%

102 Moleculargastronomy 47% 45% 8%

103 Matcha(e.g.greenteapowder) 47% 44% 8%

104 Root vegetables (e.g. parsnips, rutabaga,beets) 47% 19% 34%

105 Pickling 47% 25% 28%

106 Africancuisine (e.g.SouthAfrican,Ghanese) 47% 40% 13%

107 Figs 47% 21% 32%




What’s

in 2011



5

108 Aguafresca 47% 37% 17%

109 SouthAmericancocktails (e.g.caipirinha,piscosour,mojito) 47% 31% 22%

110 Wholegrainbread 46% 15% 39%

111 Smoking 46% 12% 42%

112 Freshbeans/peas (e.g.fava,sweet,snow) 46% 14% 40%

113 Asianmushrooms (e.g.shiitake,straw,enokitake, cloudearfungus) 45% 21% 34%

114 Fermenting 45% 40% 15%

115 Wine/premiumwinebytheglass 45% 23% 32%

116 Agedmeats (e.g.prosciutto,Iberianham) 45% 16% 40%

117 NorthAfrican/Maghrebcuisine 44% 42% 14%

118 Warmappetizersalads 44% 35% 21%

119 Braisedvegetables 44% 28% 28%

120 Gourmet/house-madepopsicles 43% 47% 10%

121 Oil-poaching 43% 39% 18%

122 Pop-uprestaurants 43% 44% 13%

123 Asian-inspiredentréesalads 43% 36% 21%

124 Freshfruitbreakfastitems 42% 13% 45%

125 Specialty oils (e.g.truffle,sesame,grapeseed, hazelnut) 42% 27% 31%

126 Mediterraneancuisine 42% 22% 36%

127 House-madelemonade 42% 21% 37%

128 Food-winepairings 42% 16% 43%

129 Dark/bittergreens (e.g. collards, kale, beet tops, broccolirabe) 41% 26% 32%

130 SouthAmericanwines 41% 26% 33%

131 Tea-flavored/tea-infused 41% 43% 16%

132 Infusedoils 40% 34% 26%

133 Steamed/grilled/roastedvegetables 40% 18% 42%

134 Gourmet burgers/build-your-own burgers 40% 36% 24%

135 Buckwheatitems 40% 46% 14%

136 Sushi/sushi-styleitems 40% 30% 30%

137 Buffalo/bison 40% 40% 20%

138 Hot peppers (e.g.habañero,chipotle,ancho, jalapeño) 40% 23% 37%

139 Non-traditionaleggs (e.g.duck,quail,emu) 40% 47% 14%

140 Sausage (e.g.lapcheong,chorizo,andouille) 40% 20% 40%

141 SouthAfricanwines 39% 34% 27%

142 Ultra-premiumliquor 39% 31% 30%

143 Grilling 39% 11% 49%

144 Traditionalethnicdesserts (e.g.delimanjoo,flan,qatayef) 39% 29% 31%

145 Prixfixebrunches 39% 34% 27%

146 MiddleEasterncuisine 39% 37% 25%

147 Yuzu 38% 45% 17%

148 Lowcountry cuisine (e.g.SouthCarolina/Georgiacoast) 38% 33% 29%

149 Spanishcuisine 38% 28% 34%

150 Asianpear 37% 40% 22%

151 Kobebeef(Wagyu) 37% 45% 18%

152 Cheeks(e.g.beef,veal) 37% 46% 16%

153 Seafood breakfast items (e.g. smoked salmon, oysters, crabcake) 37% 28% 35%

154 Brown/wildrice 37% 28% 35%

155 Edamame 37% 41% 22%

156 Crudo/tartare 36% 37% 26%

157 Lentils 36% 31% 33%




What’s

in 2011



6

158 Traditionalcocktails (e.g.martini,Manhattan,sidecar, Pimm’sCup) 36% 19% 44%

159 Mashed/puréedvegetables (e.g.potatoes,cauliflower,parsnip) 36% 31% 33%

160 Relish/chutney 36% 33% 31%

161 Wineontap/draughtwine 36% 49% 15%

162 Confit 36% 26% 39%

163 Couscous 35% 37% 28%

164 Gelato/sorbet 35% 25% 40%

165 Flavored/enhancedwater 35% 54% 11%

166 Housedressing 35% 31% 34%

167 Appetizercombos/platters 35% 37% 28%

168 Greentea 35% 33% 32%

169 Venison/elk 35% 42% 23%

170 Dumplings/dimsum 35% 43% 23%

171 Muddledcocktails 34% 40% 26%

172 Absinthe 34% 50% 16%

173 Indiancuisine 34% 33% 33%

174 Kimchi 34% 42% 24%

175 Mini-burgers/sliders 33% 56% 11%

176 Game birds (e.g.quail,squab/pigeon,pheasant, duck) 33% 36% 30%

177 Barley 33% 40% 27%

178 Tapwater/filteredtapwater 33% 34% 33%

179 Cupcakes 33% 45% 22%

180 Australianwines 32% 38% 29%

181 Boar/wildboar 32% 50% 18%

182 Sautéing 32% 9% 59%

183 Breakfastsandwiches 32% 28% 40%

184 Belgian-stylebeer 31% 33% 36%

185 Foam/froth/air 31% 64% 5%

186 Jerusalemartichoke/sunchoke 31% 40% 29%

187 Tongue(e.g.beef,duck) 31% 55% 14%

188 Avocado 31% 19% 51%

189 Lavender 31% 51% 18%

190 Yogurt/parfait 30% 29% 41%

191 Icedcoffee/icedcoffeebeverages 30% 34% 36%

192 Radish/daikon 30% 44% 26%

193 Miso 30% 43% 27%

194 Lamb 29% 25% 46%

195 Seaweed/nori 29% 45% 26%

196 Tomatillos 29% 38% 33%

197 Soul/comfort/Southernfoodcuisine 29% 27% 44%

198 “Fun-shaped”children’sitems 28% 50% 22%

199 Soybeans 28% 47% 25%

200 Panini/pressedsandwiches 27% 46% 26%

201 Eggdishes 27% 13% 60%

202 Barbeque/barbecue 27% 20% 53%




What’s

in 2011



7

203 Belgiancuisine 26% 52% 21%

204 Mexican-inspiredentréesalads 26% 52% 21%

205 Kale 26% 45% 30%

206 Hotchocolate/flavoredhotchocolate 26% 33% 41%

207 Cabbage (e.g.red,green,boychoy,Napa) 25% 28% 47%

208 Grits 25% 35% 40%

209 Frenchtoast/stuffedFrenchtoast 25% 34% 41%

210 Californiawines 24% 25% 51%

211 Sake/mirin 24% 45% 31%

212 Tempura 24% 32% 44%

213 Coconut 24% 30% 46%

214 Winespritzers/wine-basedcocktails 23% 58% 19%

215 Grappa 23% 53% 24%

216 Rabbit 23% 51% 26%

217 Stirfrying 22% 31% 46%

218 WhoopiePie 22% 53% 25%

219 Eggplant/aubergine 22% 35% 43%

220 Sweetbreads 21% 54% 25%

221 Coldappetizersalads 19% 43% 38%

222 Mussels/clams/oysters 18% 31% 51%

223 Bottledwater 18% 53% 29%

224 Alligator 17% 72% 11%

225 Tripe 16% 65% 19%

226 Quiche 14% 47% 39%

Appetizers 1 Ethnic/streetfood-inspiredappetizers (e.g.tempura,taquitos,kabobs, hummus) 64% 18% 18%

2 Amusebouche/bite-size horsd’oeuvre 56% 21% 24%

3 Warmappetizersalads 44% 35% 21%

4 Appetizercombos/platters 35% 37% 28%

5 Dumplings/dimsum 35% 43% 23%

6 Mini-burgers/sliders 33% 56% 11%

7 Coldappetizersalads 19% 43% 38%

8 Mussels/clams/oysters 18% 31% 51%

Sides/Starches1 Black/forbiddenrice 64% 26% 10%

2 Quinoa 63% 25% 12%

3 Redrice 58% 28% 14%

4 Vegetablepickles 50% 31% 19%

5 Asiannoodles (e.g.soba,udon,ricenoodles) 49% 24% 27%

6 Braisedvegetables 44% 28% 28%

7 Steamed/grilled/roastedvegetables 40% 18% 42%

8 Buckwheatitems 40% 46% 14%

9 Brown/wildrice 37% 28% 35%

10 Lentils 36% 31% 33%



Individual CategoriesRanked by “Hot” Responses


What’s

in 2011



8

11 Mashed/puréedvegetables (e.g.potatoes,cauliflower,parsnip) 36% 31% 33%

12 Couscous 35% 37% 28%

13 Barley 33% 40% 27%

14 Grits 25% 35% 40%

Desserts1 Artisan/house-madeicecream 62% 14% 24%

2 Bite-size/minidesserts 61% 21% 18%

3 Dessertflights/combos 60% 27% 14%

4 Deconstructedclassicdesserts 58% 33% 9%

5 Savorydesserts 56% 32% 13%

6 Drinkabledesserts 49% 40% 12%

7 Freshfruitdesserts 48% 13% 39%

8 Gourmet/house-madepopsicles 43% 47% 10%

9 Traditionalethnicdesserts (e.g.delimanjoo,flan,qatayef) 39% 29% 31%

10 Gelato/sorbet 35% 25% 40%

11 Cupcakes 33% 45% 22%

12 WhoopiePie 22% 53% 25%

Main Dishes/ Center of the Plate 1 Locallysourcedmeatsandseafood 86% 5% 9%

2 Sustainableseafood 79% 8% 13%

3 Half-portions/smallerportionfora smallerprice 72% 15% 13%

4 Newly fabricated cuts of meat (e.g.Denversteak,porkflatiron, PetiteTender) 69% 21% 10%

5 Non-traditionalfish (e.g.branzino,Arcticchar, barramundi) 68% 22% 10%

6 Grass-fedbeef 60% 28% 12%

7 Tapas/meze/dimsum (e.g.smallplates) 59% 24% 17%

8 Free-rangepoultry/pork 58% 24% 18%

9 Inexpensive/underusedcutsofmeat (e.g.brisket,porkshoulder, skirtsteak) 58% 16% 26%

10 Specialty/gourmetsandwiches 56% 18% 26%

11 Streetfood-inspiredentrées (e.g.tacos,satay,kabobs) 56% 18% 27%

12 Meatless/vegetarianentrées 54% 23% 23%

13 Veganentrées 52% 31% 17%

14 Lower-sodiumitems 51% 26% 23%

15 Lower-calorie 51% 26% 23%

16 Gourmethotdogs/sausage (e.g.Kobebeef,duck,game) 48% 39% 13%

17 Asian-inspiredentréesalads 43% 36% 21%

18 Gourmet burgers/build-your-own burgers 40% 36% 24%

19 Sushi/sushi-styleitems 40% 30% 30%

20 Buffalo/bison 40% 40% 20%

21 Kobebeef(Wagyu) 37% 45% 18%

22 Cheeks(e.g.beef,veal) 37% 46% 16%

23 Venison/elk 35% 42% 23%

24 Game birds (e.g.quail,squab/pigeon,pheasant, duck) 33% 36% 30%

25 Boar/wildboar 32% 50% 18%

26 Tongue(e.g.beef,duck) 31% 55% 14%

27 Lamb 29% 25% 46%

28 Panini/pressedsandwiches 27% 46% 26%

29 Barbeque/barbecue 27% 20% 53%

30 Mexican-inspiredentréesalads 26% 52% 21%

31 Rabbit 23% 51% 26%

32 Sweetbreads 21% 54% 25%



Sides/Starches continued

What’s

in 2011



9

33 Alligator 17% 72% 11%

34 Tripe 16% 65% 19%

Breakfast/Brunch 1 Ethnic-inspiredbreakfastitems (e.g.Asian-flavoredsyrups,chorizo scrambled eggs, coconut milk pancakes) 68% 19% 13%

2 Traditionalethnicbreakfastitems (e.g.huevosrancheros,shakshuka, ashta,Japanese) 50% 24% 26%

3 Freshfruitbreakfastitems 42% 13% 45%

4 Prixfixebrunches 39% 34% 27%

5 Seafood breakfast items (e.g. smoked salmon, oysters, crabcake) 37% 28% 35%

6 Breakfastsandwiches 32% 28% 40%

7 Yogurt/parfait 30% 29% 41%

8 Eggdishes 27% 13% 60%

9 Frenchtoast/stuffedFrenchtoast 25% 34% 41%

10 Quiche 14% 47% 39%

Kids’ Meals 1 Nutritionallybalancedchildren’s dishes 79% 6% 15%

2 Fruit/vegetablechildren’ssideitems 69% 11% 20%

3 “Kidcuisine”/gourmetchildren’s dishes 68% 23% 9%

4 “Mini meals” (e.g. smaller versions of adult menu items) 66% 15% 19%

5 Children’sentréesalads 56% 31% 13%

6 Ethnic-inspiredchildren’sdishes 52% 36% 12%

7 “Fun-shaped”children’sitems 28% 50% 22%

Produce 1 Locallygrownproduce 86% 3% 11%

2 Organicproduce 72% 15% 13%

3 Superfruits (e.g. acai, goji berry, mangosteen, purslane) 63% 29% 8%

4 Heirloombeans 60% 23% 17%

5 Exoticfruit (e.g. durian, passion fruit, dragonfruit,pawpaw,guava) 60% 26% 14%

6 Specialty potatoes (e.g.purple,fingerling, BabyDutchYellow) 53% 22% 24%

7 Freshherbs 51% 5% 44%

8 Heirloomtomatoes 50% 18% 32%

9 Micro-vegetables/micro-greens 50% 35% 15%

10 Hybrid fruit/vegetables (e.g.plumcot,grapple,broccoflower) 49% 42% 9%

11 Pomegranates 48% 34% 18%

12 Root vegetables (e.g.parsnips,rutabaga,beets) 47% 19% 34%



Main Dishes/Center of the Plate continued

What’s

in 2011



10

13 Figs 47% 21% 32%

14 Freshbeans/peas (e.g.fava,sweet,snow) 46% 14% 40%

15 Asianmushrooms (e.g.shiitake,straw,enokitake, cloudearfungus) 45% 21% 34%

16 Dark/bittergreens (e.g. collards, kale, beet tops, broccolirabe) 41% 26% 32%

17 Hot peppers (e.g.habañero,chipotle,ancho, jalapeño) 40% 23% 37%

18 Asianpear 37% 40% 22%

19 Edamame 37% 41% 22%

20 Jerusalemartichoke/sunchoke 31% 40% 29%

21 Avocado 31% 19% 51%

22 Radish/daikon 30% 44% 26%

23 Tomatillos 29% 38% 33%

24 Soybeans 28% 47% 25%

25 Kale 26% 45% 30%

26 Cabbage (e.g.red,green,boychoy,Napa) 25% 28% 47%

27 Coconut 24% 30% 46%

28 Eggplant/aubergine 22% 35% 43%

Ethnic Cuisines and Flavors 1 Regionalethniccuisine 62% 12% 26%

2 Ethnicfusioncuisine 57% 31% 12%

3 SoutheastAsiancuisine (e.g.Thai,Vietnamese,Burmese, Malaysian) 52% 22% 26%

4 Peruviancuisine 50% 38% 13%

5 LatinAmerican/NuevoLatino cuisine 50% 25% 25%

6 Africancuisine (e.g.SouthAfrican,Ghanese) 47% 40% 13%

7 NorthAfrican/Maghrebcuisine 44% 42% 14%

8 Mediterraneancuisine 42% 22% 36%

9 MiddleEasterncuisine 39% 37% 25%

10 Lowcountry cuisine (e.g.SouthCarolina/Georgiacoast) 38% 33% 29%

11 Spanishcuisine 38% 28% 34%

12 Indiancuisine 34% 33% 33%

13 Soul/comfort/Southernfoodcuisine 29% 27% 44%

14 Belgiancuisine 26% 52% 21%

Other Food Items/Ingredients 1 Artisancheeses 68% 9% 23%

2 Ethniccheeses (e.g.quesofresco,paneer,lebneh, halloumi) 67% 14% 19%

3 Artisan/specialtybacon 65% 20% 15%

4 Ancientgrains (e.g.kamut,spelt,amaranth) 62% 28% 10%



Produce continued

What’s

in 2011



11

5 Blackgarlic 62% 31% 8%

6 Flatbreads (e.g.naan,pappadum,lavash,pita, tortilla) 57% 20% 23%

7 Ethniccondiments (e.g.raita/raitha,chimichurri, Sriracha,chutney,soysauce) 57% 18% 26%

8 Flowersyrup/essence 52% 37% 11%

9 Salt (e.g.flavored,smoked,regional) 51% 28% 21%

10 Agave 50% 37% 14%

11 Vegetableceviche 50% 39% 11%

12 Matcha(e.g.greenteapowder) 47% 44% 8%

13 Wholegrainbread 46% 15% 39%

14 Agedmeats (e.g.prosciutto,Iberianham) 45% 16% 40%

15 Specialty oils (e.g.truffle,sesame,grapeseed, hazelnut) 42% 27% 31%

16 Tea-flavored/tea-infused 41% 43% 16%

17 Infusedoils 40% 34% 26%

18 Non-traditionaleggs (e.g.duck,quail,emu) 40% 47% 14%

19 Sausage (e.g.lapcheong,chorizo,andouille) 40% 20% 40%

20 Yuzu 38% 45% 17%

21 Relish/chutney 36% 33% 31%

22 Housedressing 35% 31% 34%

23 Kimchi 34% 42% 24%

24 Lavender 31% 51% 18%

25 Miso 30% 43% 27%

26 Seaweed/nori 29% 45% 26%

Preparation Methods 1 Sousvide 55% 32% 12%

2 Braising 53% 10% 38%

3 Liquidnitrogenchilling/freezing 49% 46% 6%

4 Pickling 47% 25% 28%

5 Smoking 46% 12% 42%

6 Fermenting 45% 40% 15%

7 Oil-poaching 43% 39% 18%

8 Grilling 39% 11% 49%

9 Crudo/tartare 36% 37% 26%

10 Confit 36% 26% 39%

11 Sautéing 32% 9% 59%

12 Foam/froth/air 31% 64% 5%

13 Tempura 24% 32% 44%

14 Stirfrying 22% 31% 46%

Culinary Themes 1 Sustainability 82% 6% 12%

2 Hyper-local (e.g. restaurant gardens, do your ownbutchering) 79% 13% 9%

3 Children’snutrition 79% 5% 16%

4 Gluten-free/foodallergyconscious 78% 12% 10%

5 Simplicity/backtobasics 77% 6% 17%

6 Farm/estate-brandedingredients 76% 14% 10%

7 Nutrition/health 72% 6% 22%

8 Food-alcoholpairings 53% 15% 33%

9 Umami 52% 34% 14%

10 Moleculargastronomy 47% 45% 8%

11 Pop-uprestaurants 43% 44% 13%



Other Food Items/Ingredients continued

What’s

in 2011



12

Nonalcoholic Beverages 1 Specialty iced tea (e.g.Thai-style,Southern/sweet, flavored) 57% 23% 21%

2 Organiccoffee 57% 29% 15%

3 Aguafresca 47% 37% 17%

4 House-madelemonade 42% 21% 37%

5 Flavored/enhancedwater 35% 54% 11%

6 Greentea 35% 33% 32%

7 Tapwater/filteredtapwater 33% 34% 33%

8 Icedcoffee/icedcoffeebeverages 30% 34% 36%

9 Hotchocolate/flavoredhotchocolate26% 33% 41%

10 Bottledwater 18% 53% 29%

Alcohol and Cocktails 1 Micro-distilled/artisanliquor 74% 17% 8%

2 Locally-producedwineandbeer 73% 12% 15%

3 Culinary cocktails (e.g.savory,freshingredients) 71% 21% 8%

4 Food-beerpairings/beerdinners 61% 20% 19%

5 Barchefs/mixologists 61% 26% 13%

6 Craftbeer/microbrews 59% 18% 23%

7 Regionalsignaturecocktails 58% 21% 21%

8 Gluten-freebeer 58% 34% 8%

9 Organicwine 58% 31% 11%

10 Herb-infusedcocktails 55% 33% 12%


12 Food-liquor/cocktailpairings 53% 22% 25%

13 Asian-flavoredcocktails (e.g.lemongrass,lychee,Thaibasil) 53% 35% 13%

14 Non-traditionalliquors (e.g.soju/sochu,cachaça) 52% 37% 11%

15 Organicbeer 52% 35% 13%

16 Signaturecocktails 52% 21% 27%

17 Wineorbeerflights/samplers 51% 25% 24%

18 Beersommeliers/Cicerones 51% 34% 15%

19 Organiccocktails 51% 39% 10%

20 Infused/flavoredliquor 51% 33% 16%

21 Organicliquor 51% 39% 11%


23 SouthAmericancocktails (e.g.caipirinha,piscosour,mojito) 47% 31% 22%

24 Wine/premiumwinebytheglass 45% 23% 32%

25 Food-winepairings 42% 16% 43%

26 SouthAmericanwines 41% 26% 33%

27 SouthAfricanwines 39% 34% 27%

28 Ultra-premiumliquor 39% 31% 30%

29 Traditionalcocktails (e.g.martini,Manhattan,sidecar, Pimm’sCup) 36% 19% 44%

30 Wineontap/draughtwine 36% 49% 15%

31 Muddledcocktails 34% 40% 26%

32 Absinthe 34% 50% 16%

33 Australianwines 32% 38% 29%

34 Belgian-stylebeer 31% 33% 36%

35 Californiawines 24% 25% 51%

36 Sake/mirin 24% 45% 31%

37 Winespritzers/wine-basedcocktails 23% 58% 19%

38 Grappa 23% 53% 24%


Alcohol and Cocktails continued

What’s

in 2011



13

Additional QuestionsWhat has been the most successful strategy for maintaining and building business during the recession? Offeringvaluespecials (e.g.discounts,coupons,prixfixemenus) 38%

Simplifyingmenustosaveonpreplaborandingredients 26%

Increasedmarketingefforts(includingsocialmediamarketing) 15%

Moreportionsizeofferings 6%

Other 6%

Conservationefforts (e.g.reduceenergy/wateruse,uselesspackaging) 6%

Negotiatingwith/changingsuppliers 3%

What will be the hottest restaurant operational trend in 2011? Mobilefoodtrucksandpop-uprestaurants 30%

Restaurantswithgardens(e.g.rooftop,backyard,communal) 18%

Socialmedia-basedmarketing 17%

Cookingclasses/demonstrations 12%

Electronic/iPad/smartphoneapplicationmenusandwinelists 12%

CustomerDIY(e.g.build-it-yourselfmenus,customization) 8%

Other 3%

How can chefs/restaurateurs best promote health and nutrition? Creatediet-consciousmenusections (e.g.lowersodium,lowercalorie,lowerfat) 21%

Increasefreshproduceoptionsonmenus 19%

Getinvolvedinschoolnutrition/children’seducationefforts 17%

Providenutritionalinformationtogueststomaketheirown decisions 16%

Reduceportionsizes 16%

Getinvolvedinnationalcampaigns/programsonnutrition andphysicalactivity 8%

Other 4%

Do you use social media (e.g. Facebook, Twitter, YouTube) for professional purposes?

Yes 55%

No 29%

Notyet,butIplanto 16%

Watchthe“What’sHotin2011”videoontheNationalRestaurantAssociation’swebsite: www.restaurant.org/foodtrends

JointheNationalRestaurantAssociationonFacebookandTwitterforadditionalrestaurantindustryupdatesandinformation.www.facebook.com/NationalRestaurantAssociationwww.twitter.com/WeRRestaurants

Methodology:TheNationalRestaurantAssociationconductedanon-linesurveyof1,527membersoftheAmericanCulinaryFederationinOctober2010.Thechefsweregivenalistof226foodandbeverageitems,cuisines,culinarythemesandpreparationmethods,andwereaskedtorateeachitemasa“hottrend,”“yesterday’snews”or“perennialfavorite”onrestaurantmenusin2011.Note:Figuresmaynotaddto100%duetorounding.

Foundedin1919,theNationalRestaurantAssociationistheleadingbusinessassociationfortherestaurantindustry,

whichcomprises945,000restaurantandfoodserviceoutletsandaworkforceofnearly13millionemploy-ees.TogetherwiththeNationalRestaurantAssociationEducationalFoundation,theAssociationworkstoleadAmerica’srestaurantindustryintoaneweraofprosper-ity,prominence,andparticipation,enhancingthequalityoflifeforallweserve.Formoreinformation,visitourwebsite at www.restaurant.org.

TheAmericanCulinaryFedera-tion,Inc.,establishedin1929,isthepremierprofessionalorganizationforculinariansinNorthAmerica.Withmorethan22,000membersspanning230

chaptersnationwide,ACFistheculinaryleaderinof-feringeducationalresources,training,apprenticeshipandaccreditation.Inaddition,ACFoperatesthemostcomprehensivecertificationprogramforchefsintheUnitedStates.ACFishometoACFCulinaryTeamUSA,theofficialrepresentativefortheUnitedStatesinmajorinternationalculinarycompetitions,andtotheChef&ChildFoundation,foundedin1989topromotepropernutritioninchildrenandtocombatchildhoodobesity.Formoreinformation,visitwww.acfchefs.org.

http://www.restaurant.org/foodtrends

Documents

What's hot for 2011